Classifications

• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D13/00—Finished or partly finished bakery products
  • A21D13/20—Partially or completely coated products
  • A21D13/24—Partially or completely coated products coated after baking
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
  • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
  • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
  • A23G3/54—Composite products, e.g. layered, coated, filled
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
  • A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
  • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
  • A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
  • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
  • A23L7/191—After-treatment of puffed cereals, e.g. coating or salting
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
  • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
  • A23P20/10—Coating with edible coatings, e.g. with oils or fats
  • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
  • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
  • A23P20/10—Coating with edible coatings, e.g. with oils or fats
  • A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
  • A23P20/18—Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting

Definitions

• the present invention is broadly concerned with a new coated food product comprising a center food piece coated with a coating comprising a substantially homogeneous mixture of a fat-based, flavored composition and a particulate material.
• Coated food products have been prepared in the past for addition to products such as cereal and ice cream, or for eating as a stand-alone product.
• One example of such an add-in product is a raisin coated with cereal pieces.
• An example of a stand-alone product is a chocolate-covered malt ball.
• Prior art products are lacking in that they are not heat-stable. Thus, special care must be taken when transporting and storing these products during warm weather to prevent the product from melting and forming a messy conglomerate rather than remaining as distinct pieces. Also, eating these foods during warm weather can result in a melted mess on the eater's hands and clothes.
• Prior art coated products are also relatively high in fat. This high fat content has been necessary due to shortcomings in prior art methods of forming these products. The higher fat content has been necessary to form an organoleptically pleasing product.
• the present invention overcomes these problems by broadly novel methods of forming new heat-stable, lower fat, coated food products.
• the inventive methods comprise the steps of applying (e.g., delivering via a finely dispersed spray) a liquid coating composition and a particulate material to the outer surface of a food piece to form a final coating layer on the food piece.
• a liquid coating composition is applied for a time period of from about 30-90 seconds, and more preferably about 60 seconds, prior to the commencement of particulate material application.
• the particulate material is applied to the food piece, with the particulate material supply source being different from the liquid coating composition source so that the particulate material and liquid coating composition originate from separate streams.
• the particulate material application step is carried out simultaneous to the liquid coating composition application step. Even more preferably, the application steps end at about the same time.
• the application steps are preferably carried out in an atmosphere having a temperature of from about 60-95° F., and more preferably from about 70-75° F.
• the application process generally lasts for a time period of from about 10-15 minutes.
• the coated food product is preferably exposed to hot air.
• This air should have a temperature that is at least about 30° F. higher, more preferably at least about 40° F. higher, and even more preferably from about 60-90° F. higher than the temperature at which the application steps were carried out. This would typically result in hot air temperatures of from about 100-180° F., more preferably from about 120-170° F., and even more preferably from about 130-150° F.
• the air is preferably delivered to the coated product at a rate of from about 800-2,500 ft 3 /min., and even more preferably from about 1,000-1,600 ft 31 /min.
• the bed of coated product should have a temperature of from about 70-100° F., and even more preferably from about 88-95° F. after the hot air delivery step.
• examples of preferred food pieces include those selected from the group consisting of cereal pieces, nutmeats, bakery pieces, confection pieces (e.g., brownie cubes), fruit pieces, pretzels, and mixtures thereof.
• the food piece will generally be present in the coated product at a level of from about 30-70% by weight, and even more preferably from about 45-60% by weight, based upon the total weight of the coated product taken as 100% by weight.
• the final coating on the food piece is formed from a liquid coating composition and a particulate material as described above. Although it will vary depending upon the specific product being formed, the final coating will generally be present in the coated product at a level of from about 30-70% by weight, and even more preferably from about 45-60% by weight, based upon the total weight of the coated product taken as 100% by weight.
• the liquid coating composition which along with the particulate material forms the final coating, is fat-based and can include a number of flavoring agents. All ingredients included in the liquid coating composition are preferably finely pulverized (e.g., in a 5-roll refining system) so that the average particle size of the material in the coating is less than about 0.0014 inches, and more preferably from about 0.0008-0.0012 inches.
• the fat in the liquid coating composition preferably has a melting point of less than about 104° F., more preferably from about 50-100° F., and even more preferably from about 75-95° F.
• the liquid coating composition will include from about 27-50% by weight fat, more preferably from about 30-40% by weight fat, and even more preferably about 34% by weight fat, based upon the total weight of the liquid coating composition taken as 100% by weight. This process can be used to reduce the fat content of products made by prior art methods by at least about 50%.
• Suitable fats include fractionated palm kernel oil and other fractionated vegetable oils, hydrogenated soybean oil and other hydrogenated vegetable oils, non-hydrogenated oils (e.g., soybean, canola, and sunflower oils, cocoa butter), and mixtures of the foregoing.
• Typical flavorings for use in the liquid coating composition include those selected from the group consisting of sweet and savory flavors (e.g., sour cream and onion), spices, chocolate flavors, cheese flavors, fruit flavors, caramel flavors, yogurt flavors, and mixtures thereof.
• Other ingredients that can be included in the liquid coating composition include malic acid powder, citric acid powder, lactic acid powder, lecithin, sweetening agents (e.g., sucrose, dextrose, fructose, lactose, maltodextrin, maltitol, sorbitol), milk powder, cocoa powder, and mixtures thereof.
• the particulate material used with the inventive methods preferably comprises a homogeneous blend of fine, dry powders.
• the particulate material is preferably sifted through a 12-mesh screen prior to use to eliminate clumps.
• the average particle size of the particulate material is preferably less than about 0.007 inches, more preferably from about 0.001-0.005 inches, and even more preferably from about 0.0025-0.004 inches.
• Ingredients that can be included in the particulate material include monosaccharides, disaccharides, milk powder, yogurt powder, whey powder, cheese powder, spices, polyols, dried fruit powders, cocoa powder, oat fiber, polydextrose, vitamins, minerals, and mixtures thereof.
• the final coating applied to the food piece will comprise a substantially homogenous blend of the liquid coating composition and particulate material.
• the final coating should comprise from about 30-70% by weight liquid coating composition, preferably from about 40-60% by weight liquid coating composition, and more preferably from about 45-55% by weight liquid coating composition, based upon the total weight of the final coating taken as 100% by weight.
• the final coating should also comprise from about 30-70% by weight particulate material, preferably from about 40-60% by weight particulate material, and more preferably from about 45-55% by weight particulate material, based upon the total weight of the final coating taken as 100% by weight.
• the coated product will comprise less than about 10% by weight fat, preferably from about 4-9% by weight fat, and even more preferably about 7.5% by weight fat, based upon the total weight of the coated product taken as 100% by weight.
• the saturated fat levels will be less than about 10% by weight, preferably from about 1-9% by weight, and even more preferably about 7.5% by weight, based upon the total weight of the coated product taken as 100% by weight.
• the trans fat levels will be less than about 1% by weight, and more preferably less than about 0.2% by weight, based upon the total weight of the coated product taken as 100% by weight.
• the final coating on the coated product will have a very low total moisture content. More specifically, the total moisture in the final coating will be less than about 0.3% by weight, preferably less than about 0.2% by weight, and even more preferably less than about 0.1% by weight, based upon the total weight of the final coating taken as 100% by weight. This moisture content is achieved without the need to subject the product to further drying steps.
• the final coating on the coated product will also have a much higher melting point than that of prior art products (i.e., the inventive coatings are far more heat-stable).
• the coating of the inventive products will have a melting point of at least about 125° F., preferably at least about 135° F., and even more preferably at least about 150° F. This is a significant advantage over the prior art in that prior art products suffer from the problems of the coating melting from the center piece, the coating smearing on the packaging, the food pieces sticking together, and other problems associated with coatings that melt easily.
• the inventive products the need for extra time and expense involved in special storage and handling conditions is avoided while still providing a product that is organoleptically pleasing.
• a chocolate-flavored coating was applied to a dry, roasted whole almond.
• the percentages by weight of the ingredients in the coated almonds are set forth in Table 1.
• the chocolate-flavored coating was prepared by using 5-roll, chocolate refining technology to finely grind a blend of sucrose, nonfat milk powder, cocoa powder, fractionated palm kernel oil (35% of total used), and lecithin (50% of total used). A portion (40% of the total used) of the fractionated oil was added to the refined powders, and the mixture was mixed in a warm, jacketed vessel until a thick paste formed. The remaining lecithin was added to the vessel, and the product was standardized to a viscosity of 4,000 centipoise at 120° F. with the remaining fractionated oil. Typically, this viscosity will be from about 1,500 to about 12,000, and more preferably from about 3,000 to about 10,000 centipoise at 120° F. Flavor was added to the system at this point to create a vanilla or chocolate top note.
• Dust Blend #1 included only cocoa powder.
• the coating process was carried out by adding the dry roasted whole almonds to a coating pan rotating at a speed of about 20 rpm. This pan should rotated at a speed of from about 5-30 rpm, and more preferably about 20 rpm. Once the almonds were in the pan, the liquid coating was applied through an atomizing spray nozzle. The coating was applied for 1 minute prior to adding Dust Blend #1 to the system. Dust Blend #1 was added continuously and simultaneous to the coating application. The whole process lasted about 15 minutes, and Dust Blend #1 was completely added before all of the liquid coating was sprayed into the system. This process was carried out at a temperature of about 80° F.
• a gum arabic solution can also be added after cooling to give the outer surface a shiny appearance, and a small amount of shellac or confectioner's glaze can be added to protect the gum solution.
• a yogurt-flavored coating was applied to a cereal-based flake.
• the percentages by weight of the ingredients in the coated flakes are set forth in Table 2.
• a yogurt coating was first prepared using 5-roll chocolate refining technology to finely grind a blend of sucrose, yogurt powder, nonfat milk powder, lactic acid powder, fractionated palm kernel oil (35% of the total used), and lecithin (50% of total used). A portion (40% of the total used) of the fractionated oil was added to the refined powders, and the mixture was mixed in a warm, jacketed vessel until a thick paste formed. The remaining lecithin was then added to the vessel, and the product was standardized to a viscosity of 4,000 centipoise at 120° F. with the remaining fractionated oil. Flavor was added to the system at this point to create a vanilla top note.
• a fine (12 ⁇ ), powdered sugar, finely ground dextrose, and spray-dried yogurt powder were blended together to produce the Dust Blend.
• the coating process was commenced by adding the cereal flake to a coating pan rotating at a speed of about 18 rpm. Once the flakes were in the pan, the liquid coating was applied through an atomizing spray nozzle. The coating was applied for 1 minute prior to adding the Dust Blend to the system. The Dust Blend was added continuously and simultaneous to the liquid coating application to the flakes. The whole process took about 12 minutes to complete, and the Dust Blend was completely added before all the liquid coating was sprayed into the system. The process temperature was about 75° F.
• a chocolate-flavored coating was applied to an oat-based cereal ring.
• the percentages by weight of the ingredients in the coated rings are set forth in Table 3.
• Chocolate refining technology (5-roll refiners) was used to finely grind a blend of sucrose, nonfat milk powder, cocoa powder, fractionated palm kernel oil (35% of the total used), and lecithin (50% of total used). A portion (40% by weight of the total used) of the fractionated oil was added to the refined powders, and the mixture was mixed in a warm jacketed vessel until a thick paste formed. The remaining lecithin was added to the vessel, and the product was standardized to a viscosity of 4,500 centipoise at 120° F. with the remaining fractionated oil. Flavor was added to the system at this point to create a vanilla or chocolate top note.
• Dust Blend #1 included only cocoa powder.
• the coating process was carried out by adding the oat cereal rings to a coating pan rotating at a speed of about 20 rpm. Once the oat rings were in the pan, the liquid coating was applied through an atomizing spray nozzle. After 1 minute of coating application, Dust Blend #1 was added continuously and simultaneous to the liquid coating application to the rings. The entire process lasted about 15 minutes, and the Dust Blend #1 was completely added before all of the liquid coating was sprayed into the system.
• the application process was carried out at a temperature of about 75° F., after which hot air (135° F.) was added to the system at a rate of about 1,200 ft 3 /min.
• the bed of the product was about 93° F., it began to lose its dusty appearance and resembled a fat-coated confection.
• the second dry blend of cocoa powder was added to the rotating pan. The powder adhered to the surface of the coated ring, giving a pleasing chocolate hue to the product.
• a gum arabic solution can be added to give the outer surface a shiny appearance, and a small amount of shellac or confectioner's glaze can added to protect the gum solution.
• the raspberry yogurt coating was first prepared by using 5-roll chocolate refining technology to finely grind a blend of sucrose, yogurt powder, nonfat milk powder, lactic acid powder, citric acid powder, malic acid powder, dried fruit powder, fractionated palm kernel oil (35% of the total used), and lecithin (50% of total used). A portion (40% of the total used) of the fractionated oil was added to the refined powders, and the mixture was mixed in a warm, jacketed vessel until a thick paste formed. The remaining lecithin was added to the vessel, and the product was standardized to a viscosity of 4,000 centipoise at 120° F. with the remaining fractionated oil. Flavor was added to the system at this point to create a berry top note. Refining the dried fruit powder into the coating not only enhances the color, but also provides a nice, natural fruit flavor to the coating.
• Dust Blend #1 Using a ribbon blender, a fine (12 ⁇ ), powdered sugar and finely ground dextrose were blended together to produce Dust Blend #1.
• Dust Blend #2 was made by blending various freeze-dried and drum-dried fruit powders together in another ribbon blender.
• the coating process was carried out by adding the expanded cereal pieces to a coating pan rotating at a speed of about 20 rpm. Once the cereal pieces were in the pan, the liquid coating was applied through an atomizing spray nozzle. The coating was applied for about 1 minute prior to adding Dust Blend #1 to the system. Dust Blend #1 was added continuously and simultaneous to the liquid coating of the pieces. The whole process took about 10-15 minutes to complete, and Dust Blend #1 was completely added before all of the liquid coating was sprayed into the system. In this example, the application steps were carried out at a temperature of about 75° F.
• a cheese-flavored coating was applied to a pretzel piece.
• the percentages by weight of the ingredients in the coated pretzels are set forth in Table 5.
• the cheese-flavored coating was prepared by using 5-roll chocolate refining technology to finely grind a blend of spray-dried cheese powder, nonfat milk powder, maltodextrin, fractionated palm kernel oil (30% of the total used), and lecithin (50% of total used). A portion (40% of the total used) of the fractionated oil was added to the refined powders and mixed in a warm, jacketed vessel until a thick paste formed. The remaining lecithin was added to the vessel, and the product was standardized to a viscosity of 5,000 centipoise at 120° F. with the remaining fractionated oil. Flavor was added to the system at this point to create a cheddar cheese top note.
• a fine, spray-dried cheese powder and finely ground dextrose were blended together to produce the Dust Blend.
• the coating process was carried out by adding the pretzel pieces to a coating pan rotating at a speed of about 17 rpm. Once the pretzel pieces were in the pan, the liquid coating was applied through an atomizing spray nozzle. The liquid coating was applied for 1 minute prior to adding the Dust Blend to the system. The Dust Blend was then added continuously and simultaneous to the liquid coating application. The Dust Blend was completely added before all of the liquid coating was sprayed into the system.
• the coating process was carried out at a temperature of about 75° F.
• the berry-flavored coating was prepared by blending finely powdered sucrose, nonfat milk powder, and the freeze-dried berry powders. A portion (50% of the total used) of the fractionated oil was added to the powders, and the mixture was mixed in a warm, jacketed vessel until a thick paste formed. Lecithin was added to the vessel, and the product was standardized to a viscosity of 4,000 centipoise at 120° F. with the remaining fractionated oil. Flavor was added to the system at this point to create a vanilla or berry top note.
• Dust Blend #1 Using a ribbon blender, a fine (12 ⁇ ), powdered sugar and finely ground dextrose were blended together with freeze- or drum-dried fruit powder to produce the Dust Blend #1.
• Dust Blend #2 comprised fruit powders only, and these powders were mixed in a ribbon blender to form Dust Blend #2.
• the coating process was carried out by adding the expanded cereal pieces to a coating pan rotating at 20 rpm. Once the cereal pieces were in the pan, the liquid coating was applied through an atomizing spray nozzle. The coating was applied for 1 minute prior to adding Dust Blend #1 to the system. Dust Blend #1 was added continuously and simultaneous to the coating application step. The whole process took about 15 minutes to complete, and Dust Blend #1 was completely added before all the coating was sprayed into the system. This process was carried out at a temperature of about 75° F.
• a gum arabic solution can be added to the product after cooling to give the outer surface a shiny appearance, and a small amount of shellac or confectioner's glaze can be added to protect the gum solution.

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• Chemical & Material Sciences (AREA)
• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Oil, Petroleum & Natural Gas (AREA)
• Confectionery (AREA)

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Citations (32)

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• 2005
  • 2005-08-18 US US11/206,424 patent/US8580327B2/en active Active
  • 2005-09-23 WO PCT/US2005/034332 patent/WO2006127032A2/fr active Search and Examination
  • 2005-09-23 EP EP05801230.3A patent/EP1906755B1/fr not_active Revoked
• 2008
  • 2008-08-20 US US12/195,264 patent/US9089153B2/en active Active

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